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Q:
All right, for all you big game hunters. After you harvest an animal, take pictures, gutted it out and resistered it and show it off. Now what do you do with it. Take it to the butcher shop to get it processed or take it home and do it yourself.( I know that you have to quarter it up in the back country) You think the fee is worth having someone else do the work?
Question by kyle. Uploaded on November 03, 2009
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Answers (26)
I myself believe doing the butchering and wrapping is all part of the hunt. Our group helps one another cut his deer up instead of doing by himself. Also doing it yourself you get the meat right away instead of waiting for the butcher gets done with your deer. We do take about 1/4 to 1/2 of the meat to the local butcher shop to get made into bacon strips, polish sauage and sticks. Then we divide the meat and cost equally. I also belive that doing it yourself you will get more of your meat were a butcher would spend less time trying to get every scrap of meat he can. Good luck to you all!!!!
We do it ourself. When the family goes for opening week in WV, there are usually several deer to clean and cut up. We all sit at the table taking turns doing each others deer. That is a time we sit around telling our story of taking the shot over and over. When you have about 30 people in one house, the stories get fun. Then you hear about previous years stories, where to hunt the next day and so on. It is a great family time of 3 generations coming together.
What part of a deer do you make bacon strips out of? Just curious.
When I hunt out of state, I have game processed since it is a long, 2 day drive home and usually don't have time after I get home to tend to those chores. It is not cost effective for me to take extra vacation days or days off without pay to cut up a deer and/or an elk.
If I get an aninal close to home, I will do all the butchering myself.
I've always done it at home with some family help. You get the cuts you want and maximize the meat recovery. You know if it's being done cleanly or not. And, with CWD, you know you're not getting any brain/spinal material in your meat. Finally, it's the kind of activity that inspires good conversation, teamwork, and something new to learn every time.
BTW, if you still have another tag to fill, standing around cutting up meat and telling lies is a waste of hunting time! I will take that time if both tags are filled and there is time. Otherwise, I'll pay to have it done while I hunt!
The bacon strips are not like your tradition bacon. Not extacly sure how my butcher does is, grinds up the meat and bacon,add his special mix, and put it into some press and flats it out into sizes like bacon. You fry it up just like regular bacon. So its really not bacon per say. But man it is good!!!
We do it all our selves. It saves us alot of money. This way you can do what you want with it, add new ingrediances, and you know what is in it. It also adds to the whole getting an animal thing.,
No, I prefer to cut up my own. I do have a great amount of experience cutting meat going back to my days on the farm and a meat science class in college. Cutting meat is simple if you understand the basics. There are a number of online videos that cover the subject well. Also check out this link to an old UGA publication:
http://www.askthemeatman.com/pdf%20files/Venison_From_Field_To_Table_010...
Deer "bacon" ? Hummmmmmmmm .
DIY if close to home. We have a "comm" grinder so we've started to to some AWSOME "summer sausage".
If I'm back in Colo. my friends will process it and send me "my cut" (pun intended). With a "butcher" you really don't know "who's " animal your getting. Lots of animals there and they get BUSY that time of the year !
Thanks for the 411 Beekeeper. How'd the week-end go ?
We do all of our own processing.
I would probably make a mess if i tried to butcher it myself and you need a grinder to make burger so i usually have it done by a good friend. it helps his business and it gets done fast and properly.
Cape it then butcher it.
Oh buckhunter has a wall hanger in mind!!!! LOL
Way to think postitive!!!!
Do it yourself or with some buddies. You arent a true hunter unless you do it yourself. Hunting is about the whole experience, not just shooting an animal.
Not all that hard to do yourself, mostly depends on time and money on my choice....poor years do it myself, busy years when I'm Redneck Rich I may hire it out and have some speciality stuff done...
DIY...always have. It's sort of expected when your grandaddy was a butcher and a beef farmer, and he expected us to meet his standards....
We have only taken one deer to the butcher shop and we didn't like it. Those places are generally unsanitary and they charge too much for an easy task. Now we always butcher our deer ourselves and we gat ALL the meat we want that way. Plus we don't have to pay someone else to do it for us.
For $60 it is worth the time my professional butcher takes to cut/grind, weigh, package, and mark the meat.
I process my own.
I think its definitely a part of deer hunting for us, even if it wasn't mine or my dad's deer we always get together as a family with my uncles and cousins and butcher each others deer.
I think doing your own processing demonstrates what a mature camp (even if you hunt alone) is really about. The knowledge is passed from one person showing the next generation.
Still, some are not so fortunate to have that continuity with the past, and some have specific reasons for jobbing it out.
I misread the question. I butcher my own deer. I like to take the extra time age it, cut out the fat and mix my hamburger with sausage. Besides, I have an expensive meat grinder in the garage I gotta get my monies worth out of.
I like to process it myself, usually with help from a couple huntin buddies. We all pitch in to help out regardless of whether everybody tagged an animial or just one guy. Besides, being a meat & poultry inspector, it would be kinda sad if I didn't process my own game.
MLH I am with you. I know a guy for $50 bucks he skins it, cuts anyway you want it, packages it, and hell he will even cape it for you. For me to buy all the materials slicer grinder scale freezer paper I can take a whole lot of deer to him. He only does 1 at a time and has it done the next day. I love ole' Merv.
We do our own.
i carry my deer to a processer it is cleaner and faster
Post an Answer
We do it ourself. When the family goes for opening week in WV, there are usually several deer to clean and cut up. We all sit at the table taking turns doing each others deer. That is a time we sit around telling our story of taking the shot over and over. When you have about 30 people in one house, the stories get fun. Then you hear about previous years stories, where to hunt the next day and so on. It is a great family time of 3 generations coming together.
What part of a deer do you make bacon strips out of? Just curious.
When I hunt out of state, I have game processed since it is a long, 2 day drive home and usually don't have time after I get home to tend to those chores. It is not cost effective for me to take extra vacation days or days off without pay to cut up a deer and/or an elk.
If I get an aninal close to home, I will do all the butchering myself.
I've always done it at home with some family help. You get the cuts you want and maximize the meat recovery. You know if it's being done cleanly or not. And, with CWD, you know you're not getting any brain/spinal material in your meat. Finally, it's the kind of activity that inspires good conversation, teamwork, and something new to learn every time.
I myself believe doing the butchering and wrapping is all part of the hunt. Our group helps one another cut his deer up instead of doing by himself. Also doing it yourself you get the meat right away instead of waiting for the butcher gets done with your deer. We do take about 1/4 to 1/2 of the meat to the local butcher shop to get made into bacon strips, polish sauage and sticks. Then we divide the meat and cost equally. I also belive that doing it yourself you will get more of your meat were a butcher would spend less time trying to get every scrap of meat he can. Good luck to you all!!!!
BTW, if you still have another tag to fill, standing around cutting up meat and telling lies is a waste of hunting time! I will take that time if both tags are filled and there is time. Otherwise, I'll pay to have it done while I hunt!
We do it all our selves. It saves us alot of money. This way you can do what you want with it, add new ingrediances, and you know what is in it. It also adds to the whole getting an animal thing.,
No, I prefer to cut up my own. I do have a great amount of experience cutting meat going back to my days on the farm and a meat science class in college. Cutting meat is simple if you understand the basics. There are a number of online videos that cover the subject well. Also check out this link to an old UGA publication:
http://www.askthemeatman.com/pdf%20files/Venison_From_Field_To_Table_010...
The bacon strips are not like your tradition bacon. Not extacly sure how my butcher does is, grinds up the meat and bacon,add his special mix, and put it into some press and flats it out into sizes like bacon. You fry it up just like regular bacon. So its really not bacon per say. But man it is good!!!
Deer "bacon" ? Hummmmmmmmm .
DIY if close to home. We have a "comm" grinder so we've started to to some AWSOME "summer sausage".
If I'm back in Colo. my friends will process it and send me "my cut" (pun intended). With a "butcher" you really don't know "who's " animal your getting. Lots of animals there and they get BUSY that time of the year !
Thanks for the 411 Beekeeper. How'd the week-end go ?
We do all of our own processing.
I would probably make a mess if i tried to butcher it myself and you need a grinder to make burger so i usually have it done by a good friend. it helps his business and it gets done fast and properly.
Cape it then butcher it.
Oh buckhunter has a wall hanger in mind!!!! LOL
Way to think postitive!!!!
Do it yourself or with some buddies. You arent a true hunter unless you do it yourself. Hunting is about the whole experience, not just shooting an animal.
Not all that hard to do yourself, mostly depends on time and money on my choice....poor years do it myself, busy years when I'm Redneck Rich I may hire it out and have some speciality stuff done...
DIY...always have. It's sort of expected when your grandaddy was a butcher and a beef farmer, and he expected us to meet his standards....
We have only taken one deer to the butcher shop and we didn't like it. Those places are generally unsanitary and they charge too much for an easy task. Now we always butcher our deer ourselves and we gat ALL the meat we want that way. Plus we don't have to pay someone else to do it for us.
For $60 it is worth the time my professional butcher takes to cut/grind, weigh, package, and mark the meat.
I process my own.
I think its definitely a part of deer hunting for us, even if it wasn't mine or my dad's deer we always get together as a family with my uncles and cousins and butcher each others deer.
I think doing your own processing demonstrates what a mature camp (even if you hunt alone) is really about. The knowledge is passed from one person showing the next generation.
Still, some are not so fortunate to have that continuity with the past, and some have specific reasons for jobbing it out.
I misread the question. I butcher my own deer. I like to take the extra time age it, cut out the fat and mix my hamburger with sausage. Besides, I have an expensive meat grinder in the garage I gotta get my monies worth out of.
I like to process it myself, usually with help from a couple huntin buddies. We all pitch in to help out regardless of whether everybody tagged an animial or just one guy. Besides, being a meat & poultry inspector, it would be kinda sad if I didn't process my own game.
MLH I am with you. I know a guy for $50 bucks he skins it, cuts anyway you want it, packages it, and hell he will even cape it for you. For me to buy all the materials slicer grinder scale freezer paper I can take a whole lot of deer to him. He only does 1 at a time and has it done the next day. I love ole' Merv.
We do our own.
i carry my deer to a processer it is cleaner and faster
Post an Answer